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Super Quick Corn Chowder
Course
Soup
Keyword
Soup
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Servings
4
Calories
839
kcal
Ingredients
6
slices
bacon
cut in small pieces
1
cup
finely diced onion
1/2
cup
finely diced red pepper
3
tablespoons
flour
3 to 4
cups
fresh corn of the cob or frozen corn
1
can (10.75 ounces)
cream of celery soup
4
cups
chicken stock
3
cups
frozen southern style cubed hash brown potatoes
slightly thawed
1 ½
cups
heavy cream
Salt and pepper
2
few tablespoons
fresh chives or scallions
optional
Instructions
Cook bacon in a large soup pan skillet until crisp.
Remove bacon with slotted spoon and use paper towels to soak up grease.
Drain all but 2 to 3 tablespoons of bacon drippings.
Add onion to bacon drippings and sauté for a few minutes.
Add red pepper and cook another minute or two.
Add flour and cook a minute or two stirring often.
Add stock and bring to a boil, whisking often until it starts to thicken a bit.
Stir in cream of celery soup, potatoes and corn and simmer for another couple minutes, stirring often.
Add heavy cream and bacon and heat to warm.
Season with a little salt and pepper if needed.
Serve with chopped chives or scallions on top if you like.
Nutrition
Calories:
839
kcal
|
Carbohydrates:
64
g
|
Protein:
25
g
|
Fat:
56
g
|
Saturated Fat:
28
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
18
g
|
Trans Fat:
0.1
g
|
Cholesterol:
163
mg
|
Sodium:
330
mg
|
Potassium:
1059
mg
|
Fiber:
6
g
|
Sugar:
10
g
|
Vitamin A:
2310
IU
|
Vitamin C:
48
mg
|
Calcium:
98
mg
|
Iron:
3
mg